After cooking for a few minutes open the grill and turn the sausage 1/4 turn
so that you cook the sides that don't touch the grill.
----- Original Message -----
From: "Charles Rivard" <[email protected]>
To: "COOKING IN THE DARK" <[email protected]>
Sent: Thursday, January 12, 2012 5:56 PM
Subject: [CnD] grilling smoked sausage
I'm thinking of trying my George Foreman grill out tomorrow. In all of
the recipes for grilling sausage and stuff, it says to cut the meat to
about one half inch thickness. I have a long one-pound Hilshire Farms
smoked all beef sausage that I want to grill. It is about an inch thick.
If anyone has had experience with doing this, could I leave it uncut
rather than cutting it lengthwise down the whose sausage and increase the
cooking time from around 3 minutes, as recommended with a half-inch thick
piece, to about 5 minutes? Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
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